Green Coffee Analysis – Theory & Application
Identifying Defects in Coffee
9:30am – 12pm
Learn to grade coffee in this class focused on identifying both visual and taste flaws in the green beans. This class will cover both physical defects in green coffee and primary sensory defects. (Yep, we’ll be tasting them!)
Green coffee defect identification includes familiarity with beans damaged by insects, fungi, processing errors, and myriad other factors. You’ll get the chance to sort with our professional team and understand not just the how, but also the why of what it takes to produce, prevent, and identify bad green coffee.
We’ll also be working to identify sensory defects, including taste flaws that result from molds, phenols, fermentation errors, and more. Sensitivity to defective coffee can be trained, and we’ll work to make sure you’re able to pick up on the sensory markers that indicate problematic coffee.
About the Instructor:
Director of Roasting, Royal Coffee, Inc.
Candice Madison has worked in specialty coffee for nearly 10 years. An accomplished barista, roaster and trainer, she is a Q Arabica Instructor and SCA AST. Candice teaches at The Crown: Royal Coffee Lab & Tasting Room, as well as at Global Expo and Roasters’ Guild Retreat events. She is currently the Director of Roasting at The Crown where she is working to build and implement a comprehensive multi-level roasting course offering. She is a member of the SCA Equity Diversity and Inclusion Task Force and her vocation is the unceasing quest for quality of coffee, and sustainable improvement of the lives of those who produce it, at every stage of the supply chain through education and purposeful engagement.